One fine morning I was thrilled when my maid brought two big bundles of the much sought after Gongura leaves( Pulicha keerai in Tamil and Pundi Soppu in Kannada). Gongura chutney or tokku as we call it, is my family's favourite. My soppu man who brings all varieties of soppu (greens) to our doorstep never seems to have space for the deliciously tangy leaves in his push cart! Now that my maid had brought our much treasured Gongura leaves I jumped into action so that we could relish our favourite Gongura Tokku with our lunch. My sister-in-law who happened to be here on her business trip loved the tokku very much and she was very happy to share the tangy spicy tokku with her Tupperware friends.
Gongura - 2 big bundles
3. Dry roast the fenugreek seeds till they become almost dark in colour emanating a very pleasant aroma.
(This wilted mass of sauteed gongura leaves came up to a little more than 2 cups when measured.)
7. Dry grind the roasted chillies and fenugreek seeds together into a fine powder.
8. Add salt and the sauteed gongura and garlic to the powder and grind into a smooth paste.
Enjoy with steaming hot rice or with dosas, pesrattus and chapaties.